“I love cooking with wine.
Sometimes I even add it to food.”

Welcome to the Green Door recipe index. Here you will find all our favourite recipes for any season, occasion and bottle! We will keep adding recipes during the year for you to try with each delivery. So open that bottle, turn up the perfect playlist and start cooking!

  • BBQ season is upon us...

    And we have the ultimate side dishes to level up your BBQ game, perfectly paired with some of your favourites of course!

Grilled Chimichurri Steak Kabobs

Serves 4

  • 500g top sirloin (or tender steak of choice), diced into 1-inch cubes

    18–24 baby potatoes, about 1-inch in diameter

    1 medium red bell pepper, cut into 1-inch pieces

    1 small red onion, cut into 1-inch pieces

    kosher salt & ground black pepper, to season

    6–8 stainless steel or bamboo skewers (soaked in water at least 20 minutes prior to assembly)

    Chimichurri Sauce:

    ½ cup packed coriander leaves and tender stems

    ½ cup packed parsley leaves and tender stems

    3 tablespoons packed fresh oregano leaves

    1 lemon, zested and juiced

    3–4 cloves garlic

    ½ cup extra virgin olive oil

    3 tablespoons red wine vinegar

    1 teaspoon crushed red pepper flake

    1 ½ teaspoons kosher salt

    1. Par-boil the potatoes: Place the potatoes in a pot. Cover by 1-2 inches in cold water. Season with 2 teaspoons kosher salt. Bring to a boil, then boil the potatoes for 5-7 minutes, or just until fork-tender. Drain & set aside.

    2. Prep the chimichurri sauce: Meanwhile, as the potatoes par-boil, prep the chimichurri sauce. Add all listed ingredients to a food processor. Pulse to combine. Taste and season with additional salt or ground black pepper. Set aside, or store in an airtight container in the refrigerator for up to 1 week.

    3. Assemble the chimichurri steak kabobs: Thread each skewer with potato, top sirloin, bell pepper, red onion, alternating as you go. Pour ½ of the prepared chimichurri over the steak kabobs, using your hands to ensure each is nicely coated in chimichurri sauce. Reserve remaining chimichurri for serving.

    4. Kabobs: Prepare a grill for medium-high direct heat grilling. Once hot, place the steak kabobs on the grill, such that the kabobs run perpendicular to the grill grates. Grill 3 minutes per side for medium doneness – add or subtract a minute of cooking time per side if you prefer your steak more/less done.

    5. Serve the grilled steak kabobs: Remove the kabobs from the grill. Rest for 2-3 minutes before serving. Serve with reserved chimichurri. Enjoy!

  • The 2025 Fiano will be a winner with this one, pairing nicely with the zesty chimichurri. But if you are cracking a red we would suggest the 2023 Nebbiolo, slightly chilled!

Tomato, Peach and Burrata Salad

Stone fruit season is one of our favourites and this is the perfect salad to showcase those flavours!

Serves 6

  • VINAIGRETTE

    1/2 cup extra virgin olive oil

    1/4 cup balsamic or champagne vinegar

    1 tablespoon honey

    1/2 shallot, finely chopped

     clove garlic, grated

    1 teaspoon lemon zest

    1/4 cup chopped fresh basil

    2 tablespoons chopped fresh oregano

    1 tablespoon chopped fresh dill

    1 tablespoon 

    kosher salt and black pepper

    SALAD

    1 1/2 -2 cups cherry tomatoes, halved if large

    2-3 peaches, sliced into wedges

    1 cup pitted fresh cherries

    8 ounces burrata cheese, at room temperature

    1/4 cup toasted pumpkin seeds (or other nut/seed) (or other nut/seed)

  • 1. To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper.

    2. In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge.

    3. Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.

  • A crispy glass of 2024 Zebbie Chardonnay will compliment this one or our 2023 Spanish Steps GSM (if you were lucky enough to score one of the last bottles!)

Our Past Favourites…

Charred Eggplant Pasta with Tomatoes & Goat Cheese

Serves 4

  • 1 large eggplant (approximately 550g)

    olive oil (about a ½ cup total)

    ½ cup pecans, roughly chopped

    kosher salt

    1 shallot, thinly sliced

    4 roma tomatoes (approximately 450g), diced

    225g orecchiette (or other short pasta)

    1 tbsp tomato paste

    ½ tsp red pepper flakes

    2 tbsp red wine vinegar

    1 tbsp honey

    2 tbsp chopped parsley

    4 oz goat cheese, crumbled

    extra red pepper flakes and parsley, to garnish

    1. Heat the grill over high heat. Place the eggplant onto the grill and cover the lid. Cook for about 20 minutes, turning the eggplant every 5 minutes or so to fully rotate it. The eggplant should be blackened on the outside and tender on the inside. Let the eggplant cool slightly. Peel off the blackened skin (it doesn’t have to be perfect) and discard the stem. Roughly chop the eggplant.

    2. Bring a large pot of salted water to a boil.

    3. Meanwhile, heat a 12” skillet over medium heat. Add 1 tablespoon of olive oil. Add the pecans and toast for a minute or so until golden and fragrant, stirring often. Transfer them to a plate and season with a pinch of salt.

    4. Add 2 more tablespoons of olive oil, along with the shallot. Cook for 1-2 minutes until slightly caramelised. Add the diced tomatoes and a pinch of salt. Cook for 5 minutes, stirring often. Meanwhile, drop the orecchiette and cook according to the package’s instructions.

    5. Add the tomato paste and red pepper flakes to the tomatoes and cook for a minute. Stir in the eggplant, red wine vinegar and honey. Reduce the heat to low and cook for about 2 minutes.

    6. Retrieve a ½ cup of pasta water from the pot and add it to the skillet. Bring the sauce to a simmer. Drain the pasta and add it to the sauce. Stir well to coat. Stir in a ¼ cup of olive oil and the parsley. Taste and season with more salt if needed.

    7. Plate the pasta with the crumbled goat cheese and toasted pecans over top, plus more red pepper flakes and parsley to garnish.

  • If you are reaching for a white we think the 2023 Zebbie Chardonnay will pair lovely here! But if the weather is calling for a red wine - reach for something with a bit more tannin and structure, like our 2023 El Toro Tempranillo

Creamy Brussels Sprouts with Wild Mushrooms

All our cold weather favourites in one dish! Brussels sprouts are in season in the winter, and the same goes for some of our favorite varieties of wild mushrooms. Cooked together with the comfort of butter and cream makes them the perfect side dish.

Serves 8

  • About 700g Brussels sprouts, trimmed and halved lengthwise

    4 tablespoons extra-virgin olive oil

    1½ teaspoons kosher salt, plus more for shallots

    2 large shallots, very thinly sliced

    ½ cup vegetable oil

    3 tablespoons unsalted butter

    450g wild mushrooms, cut into 3.5cm pieces (we like chanterelles)

    1 cup dry white wine (we like Pinot Grigio or Sauvignon Blanc)

    ½ cup heavy cream

    Freshly cracked black pepper, for serving

    1. Preheat the oven to 205°C with a rack in the centre position.

    2. Place the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 tablespoons of the olive oil, toss to coat. Spread them out in an even layer and season with 1 teaspoon of the salt. Roast until tender and browned, about 25 minutes.

    3. Meanwhile, heat the vegetable oil in a 12-inch skillet over medium-high heat. Once the oil is glistening, add the shallots and cook, stirring often, until golden brown, 7 to 10 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate. Season with salt and let cool.

    4. Discard any remaining oil and return the skillet to medium-high heat. Add the remaining 1 tablespoon olive oil and the butter. Once the butter has melted, add the mushrooms and cook, stirring occasionally, until the mushrooms are golden-brown and tender, 5 to 8 minutes. Season with remaining ½ teaspoon salt and stir in the wine. Cook until the wine reduces by half, 3-4 minutes.

    5. Add the Brussels sprouts and heavy cream and cook, stirring, until the cream thickens and coats the Brussels sprouts, about 5 minutes. Season to taste with salt and pepper and serve topped with fried shallots.

    Note: If making ahead of time, top with shallots right before serving.

  • Either Fiano is going to be beautiful with this side dish, the way that acidity will cut through the creaminess is pretty much perfect! Depending on what else you are making with this one, a good red choice would be either our 2023 GSM or the 2023 Amphora Monastrell.

Easy One Pan Butter Chicken

The change in the season means cozy and hearty meals alongside your favourite drop! This super simple one pan butter chicken ticks all the boxes and is a recipe that is making the rounds amongst our staff at the moment! Enjoy with warm naan bread and rice.


Serves: 6

  • BUTTER CHICKEN

    1kg small boneless chicken breasts or thighs
    1/4 cup plain Greek yogurt
    6 cloves garlic, chopped
    2 tablespoons fresh grated ginger
    2 tablespoons garam masala
    2 teaspoons cumin
    1 teaspoon turmeric
    1-2 teaspoons cayenne pepper, use to your taste
    salt and black pepper
    4 tablespoons salted butter
    1 large yellow onion, chopped
    1 400ml can full-fat coconut milk
    1/2 cup tomato paste
    2 tablespoons cold, salted butter, sliced
    2 tablespoons sesame seeds
    1/2 cup fresh coriander, chopped

    steamed rice and naan, for serving

    CHILLI BUTTER

    3 tablespoons salted butter
    1 teaspoons chili flakes
    1/2 teaspoon paprika

  • 1. In a baking dish, toss together the chicken, yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon salt. Let sit 5 minutes.

    2. Preheat the oven to 205°C.

    3. To the chicken, add the onion, then pour over the coconut milk. Add the tomato paste. Stir until creamy and well-mixed. Arrange the butter slices over the chicken. Sprinkle with sesame seeds. Bake 30-40 minutes, until the chicken is cooked through. Top with coriander.

    4. Meanwhile, melt the butter, chili flakes, and paprika together. Cook until the butter is browning. Remove from the heat.

    5. Serve the chicken and sauce over bowls of rice with chili butter and naan.

  • 2023 Zebbie Chardonnay or our new release 2023 Amphora Garncha

Perfect Winter Salad

This one is bright, fresh and flavourful. Perfect for winter with pomegranate and winter citrus. Pair it with any protein or just with some pita chips on the side for scooping!

Serves: 4

  • 2 cups finely diced cucumber
    2 cups pomegranate arils
    1 cup finely chopped tangerine or oranges
    1/2 cup finely chopped pickled red onion
    2/3 cup crumpled feta
    1/4 cup chopped mint
    1/4 cup good quality olive oil
    1/4 cup freshly squeezed lemon juice
    1tsp lemon zest
    1-2tsp honey
    1 1/2 tsp sumac
    salt and black pepper to taste

    Optional: if serving as a side salad we tossed it with some leafy greens too!

    1. Whisk together the olive oil, lemon juice, zest, sumac, salt and pepper.

    2. Add all other salad ingredients to a large bowl and toss with dressing.

    3. Optional to add in leafy greens for a side salad.

  • Depending on your protein choice, either of our 2023 Fianos would pair lovely with the citrus notes or the 2023 Spanish Steps GSM will elevate this dish too!